Santa Fe Red Recipe - Cooking Index
3 lbs | 1362g / 48oz | Pork shoulder coarse ground |
1 teaspoon | 5ml | Salt |
8 tablespoons | 120ml | Chili powder |
1 teaspoon | 5ml | Cayenne flakes |
1/2 teaspoon | 2.5ml | Ground Mexican oregano |
3 tablespoons | 45ml | Ground cumin |
1 | Can. Beer - (not lite) | |
3 cups | 187g / 6.6oz | Stewed tomatoes |
1 cup | 237ml | Tomato paste |
2 cups | 125g / 4.4oz | Onions coarsely chopped (medium) |
1 cup | 237ml | Chicken broth |
1/2 teaspoon | 2.5ml | Allspice |
3 | Garlic minced, to 4 |
Pour beer, chicken broth, stewed tomatoes, and tomato paste into a large mixing bowl. Mix thoroughly and set aside. Into a large cast iron pot melt 2 Tbs bacon grease.
Saute' the meat with the onions and 1/2 of the garlic. When the meat is fairly well done, pour mixture in the bowl, into the pot and stir well. Add the rest of the garlic, 2 Tbs of cumin, the pepper flakes, salt, & the oregano as it cooks.
Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remaining cumin & stir well. You may water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it.
**NOTE** Very good on hot dogs! ENJOY!!!
Source:
Sandy Kaplan
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